Ingredients

Method

Soak the plantain pieces in a bowl of salted water for about 15 minutes. Drain well.

Heat the oil in a sauté pan or skillet over medium flame. Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10-12 minutes.

Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth. Alternatively, pulse with a food processor. Stir in the pork cracklings and salt to taste.

Using moistened hands, form into 3-inch balls and serve warm.

Variations

Mofongo Relleno (Stuffed mofongo): Serve covered with a ladleful of stews like pollo guisado, asopao de gandules or quimbombo guisado.

For a lower fat version, boil the plantains in salted water instead of sautéing them.

Add a little chicken or beef broth while mashing the plantains to make them a little moister. Mofongo is often served with some broth poured over it.

Although most recipes call for soaking the plantains in salted water, some say this step is not really necessary.

If you can't find chicharrones in a market near you, substitute with crispy fried, finely chopped bacon.